A hand-hammered Tsuchime finish, stainless steel construction, and precise Sakai geometry combine in this 200mm Gyuto to deliver exceptional performance with striking visual appeal. The textured dimples break surface tension for effortless food release, while the polished edge transitions create a laser-thin cutting surface that glides through ingredients with minimal effort. A Western-style handle provides familiar ergonomics for extended prep sessions.

Western Tsuchime by Sakai Ryujin showcases the marriage of traditional hammer work with modern stainless steel technology. Each blade is carefully heat-treated and hand-finished in Sakai, ensuring optimal hardness and edge retention while maintaining the corrosion resistance busy kitchens demand.

Sakai Ryujin 堺龍刃 draws on Sakai's centuries-old knife-making heritage, specializing in knives that blend traditional craftsmanship with contemporary materials and designs. The workshop focuses on creating accessible, high-performance tools that honor the city's legendary blade-making tradition while meeting the needs of modern cooks.

Gyuto 牛刀 or "cow sword" is Japan's answer to the Western chef's knife. Its gently curved belly excels at rocking cuts through herbs, while the flat section near the heel handles push-cutting proteins and vegetables with precision. This all-purpose profile makes it the most versatile blade in any kitchen, equally capable of slicing roasts, dicing vegetables, and mincing aromatics.